Regardless of the mode of delivery, represent a guide to the relative teaching time and student effort required to successfully achieve a particular competency/module. This may include not only scheduled classes or workplace visits but also the amount of effort required to undertake, evaluate and complete all assessment requirements, including any non-classroom activities.

This unit covers the skills and knowledge required to identify the principles and concepts behind cereals, their use as food and various processes associated with cereal product manufacture.

National Codes, Titles, Elements and Performance Criteria

National Element Code & Title:

VBP063 Manufacture cereal products

Element:

Identify the different varieties of cereal grains.

Performance Criteria:

1.1 Various cereal grains which are generally used in the food industry are identified 1.2 The major constituents of cereal grain are identified 1.3 The use of each constituent of a cereal grain is clarified

Element:

Manufacture cereal products according to overall quality parameters.

Performance Criteria:

3.1 A detailed process flow chart is constructed for a selected cereal product 3.2 A sample of the cereal product is manufactured

Element:

Recognise the processing techniques and technologies used to produce various cereal products.

Performance Criteria:

2.1 The milling process generally used to produce flour is recognised 2.2 Gluten and its role in a range of wheat flour based products is identified 2.3 Bread , biscuit, cake and pastry production techniques are recognised 2.4 The manufacturing process to produce pasta and noodle products is recognised 2.5 The manufacturing process used to produce breakfast cereal products is recognised

Learning Outcomes

On completion of this unit students

will be able to identify various cereal grains which are generally used by the food industry

will be able to identify the major constituents of a cereal grain

be aware of the use of each constituent of a cereal grain

have an understanding of the milling process generally used to produce flour

will understand the role of gluten in a range of wheat flour based products

will be able to identify bread, biscuit, cake and pastry production techniques

will understand the manufacturing process used to produce commercial pasta and noodle products

will understand the manufacturing processes used to produce breakfast cereals

will have constructed a process flowchart for a cereal product and been able to manufacture a sample of that cereal product

In order to pass this unit students must be able to demonstrate that they are competent in each of the performance criteria listed above. To do this, all of the assessment tasks must be completed satisfactorily.